Ingredients: 3/4 cup granulated sugar 1/4 cup cornstarch 2 cups light cream, at room temp 1 cup milk, at room temp 4 extra-large egg yolks, lightly beaten, at room temp 4 tablespoons unsalted butter, at room temp 2 tablespoons pure vanilla extract 1 1/4 cups sweetened flaked coconut 1 fully baked 9 inch pie shell
Directions: Mix sugar and cornstarch in large bowl until it resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.